DETERMINATION OF THE INFLUENCING FACTORS TO MENU PLANNING IN BIG SIZED FOOD&BEVERAGE FIRMS (SAMPLE OF TURKEY)

Year 2016, Volume: 5 Issue: 1, 0 - 0, 15.06.2016

Mehmet Sarıoğlan

Abstract

Abstract

Individuals who spend their time in destinations far away from their home because of the facts such as business, education, health, vacation and meeting has brought about eating habit in locations (outdoors). Since that increasing rate of eating habits outdoors of the individuals day by day, bigsized Food&Beverage firms has been showed up. Big sized Food&Beverage firms become influential as a supportive role on producing factors of the public, private or corporate enterprises in daily life. Big sized Food&Beverage firms meet the nutrition requirements which directly affects vital functions of individuals available in from pre-schools to universities, children in pensions to children in society for the protection, from old people in senior centers to patient and their relatives in hospital, from workers to managers. But it has not been encountered any scientific study within the scope which criterias and factors Food&Beverage firms should have prefer about menu planning. Research has been conducted so as to determine the influencing factors to menu planning with interviewing method in big sized Food&Beverage firms. Research emerges from two stages: first stage: demographic profiles of personnels and enterprises, second stage: determining the factos influencing to menu planning. Research has been conducted among 827 bigsized Food&Beverage firms densely located in 31 different big cities. At the end of the research, it has been determined that influencing factors to menu planning in catering firms focus on profit shares in enterprises, costs, selection techniques of suppliers and requirements of the consumers.

Keywords: Menu, Menu planning, Food&Beverage management

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